Xiao Xiang Courtyard (Daojiao Naying Branch)
Hunan cuisine · ⭐ 3.6
North Section of Nange Zhong Road
Dragon Mate tips
If you are traveling in China to visit Dongguan, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at North Section of Nange Zhong Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: 12-Second Flame Beef, Wuchang Premium Rice, Stir-Fried Beef with Yellow Onion.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Dongguan
- Category: Hunan cuisine
- Rating: 3.6
- Address: North Section of Nange Zhong Road
- Popular dishes: 12-Second Flame Beef, Wuchang Premium Rice, Stir-Fried Beef with Yellow Onion, Sichuan-Style Boiled Fish, Immortal Chicken
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Dishes
12-Second Flame BeefA quick-cooked Chinese dish featuring tender beef slices stir-fried in high heat with seasonings and vegetables, finished with a splash of hot oil for aroma.
Wuchang Premium RiceWuchang Premium Rice is made from high-quality rice grown in Wuchang, Heilongjiang Province, carefully washed, soaked, and steamed to achieve a fragrant, soft, and sticky texture.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Sichuan-Style Boiled FishA Sichuan-style dish featuring fresh river fish simmered in a spicy, numbing broth with vegetables and chili peppers.
Immortal ChickenImmortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Spicy Torn DuckSpicy shredded duck made with duck meat, blanched and torn into strips, then stir-fried with chili, Sichuan pepper, ginger, and garlic. Tender meat with rich, spicy flavor.